Lyon calls itself the capital of gastronomy, and cheese is a big part of the claim. Here is what to look for at the Halles Paul Bocuse.
Saint-Marcellin
A small, soft cow's milk cheese, best when it is so ripe you eat it with a spoon.
Cervelle de canut
Fresh cheese beaten with herbs, shallots and a little vinegar, the snack of the silk workers of the Croix-Rousse.
The Alpine cheeses
Comté, Beaufort and Reblochon come down from the mountains an hour away. Ask for a Comté aged 24 months and you will understand.
Taste twelve of them with Sarah at her cheese and charcuterie evening in Vieux-Lyon.
Photo: Consulat de la Boirie (CC BY 2.0), Wikimedia Commons